Recipe - Thai Eggplant Relish - Country Living

One fourth cup Fresh lime juice
2 tablespoon Fish sauce; (see Note) OR
2 tablespoon Light soy sauce
1 tablespoon Oriental sesame oil
1 Clove garlic; finely chopped
2 teaspoon Finely chopped fresh
jalapeno pepper
1 teaspoon Sugar
8 Round greenstriped Thai
eggplants

1. In medium howl, combine lime juice, fish sauce, sesame oil, garlic
jalapeno, and sugar.

2. Rinse eggplants and pat dry. Cut off each stem end and a thin slice of
bottom. Cut trimmed eggplants crosswise into 1/4@inchthick slices. Add
eggplants to lime mixture; toss well. Refrigerate, covered, 1 hour to
marinate before serving.

Note: Fish saucealso called nam pla, nuoc mam, and petisis a clear
lightbrown seasoning sauce prepared from salted, fermented fish. Used in
Southeast Asian cooking, bottles of fish sauce can be purchased in Asian
markets.

Nutritional information per servingprotein. .7 gram; fat: 3 grams;
carbohydrate: 6 grams; fiber: 2 grams; sodium: 173 milligrams; cholesterol:
0; calo ries: 56. IA

Country Living/August/93

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998